The Hungry Girl's Sweet Coconut Crunch Shrimp

Indulge in a tropical twist with "The Hungry Girl's Sweet Coconut Crunch Shrimp," a healthier take on your favorite crispy seafood dish. This oven-baked recipe features plump, succulent shrimp coated in a heavenly blend of unsweetened coconut and panko breadcrumbs, perfectly balanced with a hint of honey and coconut milk. The result is a crunchy, golden exterior with a naturally sweet and savory flavor profile—all achieved without deep-frying. Ready in just 30 minutes, this dish is not only quick and easy but also light on calories, making it an excellent choice for entertaining or a weeknight dinner. Serve these irresistible shrimp with a side of sweet chili sauce for an extra burst of flavor, and watch them disappear in no time! Perfect keywords: coconut shrimp recipe, baked shrimp, crispy seafood, quick dinner ideas, healthy seafood recipes.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 16 pieces Large raw shrimp (peeled and deveined, tails on)
• 0.5 cups Unsweetened shredded coconut
• 0.5 cups Panko breadcrumbs
• 0.25 cups All-purpose flour
• 2 large Eggs
• 2 tablespoons Coconut milk (unsweetened)
• 1 tablespoon Honey
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 as needed Cooking spray
• 0.25 cups Sweet chili sauce (optional, for serving)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil. Spray lightly with cooking spray to ensure the shrimp won't stick.

Step 2

In a shallow bowl, combine the shredded coconut, panko breadcrumbs, salt, and black pepper. Mix thoroughly to ensure even coating.

Step 3

In a second shallow bowl, add the all-purpose flour.

Step 4

In a third bowl, whisk together the eggs, coconut milk, and honey. This will act as the binding agent.

Step 5

Take one shrimp and dredge it lightly in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it's fully coated. Finally, press it into the coconut-panko mixture, gently pressing so that the coating adheres well. Place the coated shrimp onto the prepared baking sheet.

Step 6

Repeat the breading process for all shrimp, arranging them in a single layer on the baking sheet. Make sure the shrimp aren't overcrowded so they cook evenly.

Step 7

Lightly spray the tops of the coated shrimp with cooking spray to enhance crispiness during baking.

Step 8

Bake the shrimp in the preheated oven for 8–10 minutes or until the shrimp are pink, cooked through, and the coating is golden brown. Flip the shrimp halfway through cooking to ensure even crispiness.

Step 9

Remove from oven and allow to cool slightly. Serve warm with a side of sweet chili sauce for dipping, if desired.

Nutrition Facts

Serving size	(551.0g)

Amount per serving	% Daily Value*
Calories	1151.2

Total Fat 45.9g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat g
Cholesterol 825.6mg	0%
Sodium 2344.4mg	0%
Total Carbohydrate 109.2g	0%
Dietary Fiber 10.0g	0%
Total Sugars 52.9g
Protein 80.6g	0%

Vitamin D 82IU	0%
Calcium 167.0mg	0%
Iron 7.7mg	0%
Potassium 1170.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 27.5%

Carbs: 37.3%